# Ingredient List:
→ Tart Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/4 teaspoon fine salt
03 - 1 tablespoon granulated sugar
04 - 1/2 cup unsalted butter, cold and cubed
05 - 3 to 4 tablespoons ice water
→ Chocolate Bourbon Pecan Filling
06 - 1 cup semisweet chocolate chips
07 - 1 cup dark brown sugar, packed
08 - 1/2 cup light corn syrup
09 - 3 large eggs
10 - 1/4 cup bourbon
11 - 1/4 cup unsalted butter, melted
12 - 2 teaspoons vanilla extract
13 - 1/2 teaspoon fine salt
14 - 2 cups pecan halves
# How to Make:
01 - Preheat oven to 350°F (175°C). Position a rack in the center.
02 - In a mixing bowl combine the flour, salt and sugar. Cut in the cold cubed butter using a pastry blender or fingertips until the mixture resembles coarse crumbs.
03 - Add the ice water, one tablespoon at a time, tossing until the dough just holds together. Form into a disk, wrap in plastic and chill in the refrigerator for 20 minutes.
04 - On a lightly floured surface roll the chilled dough to fit a 9-inch tart pan. Gently press the dough into the pan, trim excess and refrigerate the lined pan while you prepare the filling.
05 - In a bowl whisk together the eggs, packed brown sugar, light corn syrup, bourbon, melted butter, vanilla and salt until smooth and homogenous.
06 - Evenly sprinkle the chocolate chips over the chilled crust, arrange pecan halves across the surface, then carefully pour the filling mixture over the nuts and chocolate.
07 - Bake 35 to 40 minutes at 350°F until the filling is set with a slight wobble in the center and the top is golden brown. Remove from oven and transfer to a cooling rack.
08 - Allow the tart to cool completely before slicing to ensure clean slices. Serve at room temperature with whipped cream or vanilla ice cream if desired.
